GIANT SOFT PRETZELS
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- Опубликовано: 4 июл 2024
- How to make Giant Soft Pretzels from the comfort of your own home. Today I attempt to make these delicious things for the first time. Pretzels originated from Germany and are considered a baked bread salty treat. They taste best warm and dipped in some mustard!
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Here's the recipe I used: sallysbakingaddiction.com/30-... 
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I know my pretzel shaping skillz need much work, but besides that........ Hope you guys enjoy this one and let me know if you give pretzels a try!
Even years later… still laughing and enjoying these video. you could do a redo about Baking Brezel… and egg wash is a absolutely a no go. Yes you can use a very strong backing soda solution for substitute the lye. But the your dough need more salt and you habe to flip the Brezel in the soda water, and let it boil that it rise. After that sprinkle with salt and back them. Shaping the Brezel you nerd to make a old skipping rope, that is thicker at the center ( belly) and thiner at the ends ( arms) then do your twisting an put the arms not in the center but on the sides of the belly.. like 3 equal window sections.
They look terrific...good beer food!!!!!
You can also dip them in honey mustard, or any cheese sauce!
Lobe it! I make pretzels every New Year.
Hahaha! I was so amused to hear Kramer at the end of this. Thank you for the laugh. Well done. The pretzels looked pretty tasty, too. 👏😆
Sally forgot to show how to shape them but they look great to me. 👍
Thanks Benjamin! Dammit Sally!
Banging out the content bro!! Loving it
Thanks buddy! Appreciate that. Trying to keep up with you!
Hello friend .... I love "Bretzels" Thanks a lot for this recipe ! ! ! And hello from FRANCE ! ! ! ! and Germany ! ! ! ! 🍚🌟🍓🍄😍🍭🍊💛💖
Thanks so much!!
Hey, along as it tastes good , that’s the most important part Jamie ! The shape will come with practice ! Well done Sir !
Thanks Kent! I blanked out with the shaping of these. Didn’t hit me until later they didn’t look anything like pretzels.
Love the content on your channel and your personality! You make cooking look fun ☺
Thanks so much Simmi! Super appreciate that. You’re too kind 😊
Philly soft pretzel 🔥
I actually learnt something from this video. The egg wash and boiling I had no idea about when it came to pretzels. 👊👊
Have you tried making them before? I thought mine turned out pretty well (minus the shape)
@@antichef I've not made them but yours look fantastic and delicious. I think they'd be good for a party because it's got the added element of it being homemade and people will appreciate more than if you got them a store bought pretzel and served it
Didn't you skip a brief simmer in water/baking soda (or lye)?
TIP. Never mix salt with yeast, the salt kills the yeast. Mix the salt with the flour. Better.
NAIIIIIIIIIIIIILED ITTTTTT
🙌🏼🙌🏼🙌🏼
Mmmmm
I wonder if your fancy oven has a proof setting. That would give you the temperature for rising dough.
I thought these guys rose pretty nicely, no?
@@antichef I totally agree. But if I could automate that one little factor, I would. I wish I had that feature on my own oven and my next oven surely will have it.
It got to the point of rolling into a rope then started over!!
BEER!
A few observations. In Bavaria, "Brezen" (Pretzels) are never dipped into anything. Not mustard, not cheese sauce, not anything else. They are eaten as they are as an accompaniment to other dishes, such as Weißwurst or Leberkäse, as you would eat a bread roll for a side.
If you want to enjoy a Brezen as a snack by itself, it often is eaten with a bit of butter. Take a small bit of butter and put it on the end of the Brezen where you took the last bite, and then bite off the next bit together with the butter. Or cut the Brezen in half horizontally (like you would for a sandwich slice), smear one half with some butter, put the two halves together again, and eat it like that.
You cannot make the real thing with baking soda. At best, it creates a pale imitation of the real thing, which is dipped into a 3.5% lye solution for about five seconds before adding the salt and baking the Brezen. With baking soda, neither the texture nor the taste are right. You really (really) need to use lye to get the authentic taste and texture.
Egg does not belong anywhere near Brezen. Just don't. In Bavaria, you'd get drawn and quartered for that. Or something worse…
For the salt, you cannot use ordinary coarse salt. It is too hard and crystalline. Brezen salt is different. The grains a large, but the salt has an internal "fluffy" texture. The grains are not solid, but full of microscopic hollows. Almost like sintered glass, but made of salt instead of glass.
There are many more finer points, but these are the main ones.
Oh yes, your shaping skills need work. Make the ends of the roll much thinner, and don't squish the ends close to each other where they meet the main ring. A proper Brezen has three "windows" that are about the same in area.
Finally, despite the rant above, I enjoy your channel. I'm an accomplished cook with over forty years of experience. Still, what you do is entertaining and fun. It's a good show, thank you!
I was wondering how he was going to handle the Lye when I clicked the video. Turns out, he did not have any at all. How does the salt stick to the "Brezen" w/o an egg wash. Is it applied directly after the Lye bath? Perhaps butter is used?
@@mikeziter501 Sprinkle the salt on after Brezen come out of the lye bath and are still wet. The salt sticks just fine.
hate to spoil the fun, its not baking soda you to your pot of water, believe it or not its caustic soda, but like a half tea spoon
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#roadtoamillion
Nice “8”s 😁